Cobb Salad

[Guest guest]

This salad is named for Cobb, the owner of the Brown Derbyrestaurants in Los Angeles in the 1930s. According to the legend, heassembled it from odds and ends on hand for Sid Grauman of Grauman'sChinese Theater fame, who liked it so much he began ordering it daily,and the dressing became so popular that Cobb bottled it and sold itout of his restaurants. It actually makes a meal in itself, butsmaller portions may be served as the salad course of a larger meal.Cobb Salad4 cups (1 L) finely chopped iceberg lettuce4 cups (1 L) finely chopped chicory4 cups (1 L) finely chopped romaine2 cups (500 ml) finely chopped watercress2 medium tomatoes, seeded and finely chopped2 boneless chicken breast halves, cooked and diced6 strips bacon, crisply cooked and finely chopped1 avocado, peeled, pitted, and finely chopped3 hard-cooked eggs, peeled and finely chopped1/2 cup (125 ml) crumbled bleu cheese1 cup (250 ml) Brown Derby French dressing (see below)Combine the iceberg lettuce, chicory, romaine, and watercress and forma mound in a large shallow salad bowl or deep platter. Arrange thetomatoes, chicken, bacon, avocado, and eggs artfully on top of thegreens (long, narrow strips of the individual ingredients istraditional). Add 1 cup (250 ml) of the salad dressing immediatelybefore serving. Serves 6 to 8.Brown Derby French Dressing1 cup (250 ml) olive oil1 cup (250 ml) vegetable oil3/4 cup (180 ml) red wine vinegar2 Tbs (30 ml) lemon juice1 Tbs (15 ml) Worcestershire sauce1 tsp (5 ml) dry English mustard1 tsp (5 ml) sugar (Splenda)1 clove garlic, finely choppedSalt and freshly ground pepper to tasteCombine all ingredients in a large glass jar and shake to combine.Store tightly covered in the refrigerator. Makes about 3 cups (750ml).Bon appetit from the Chef and staff at World Wide Recipes